quinta do
carvalhão torto
Touriga Nacional | Tinta Roriz
Red Wine
Reserva 2010
Produced with Touriga Nacional and Tinta Roriz varieties from vineyards with an average age of 40 years. It was vinified with prolonged maceration and temperature control. From this limited production, 6660 numbered bottles were bottled.
Grapes Varieties
50% Touriga Nacional, 50% Tinta Roriz
Aging
Without wood intervention, it aged in stainless steel for 8 years
Analitic Parameters
- Alcohol content: 13% (vol.)
- Total acidity: 6,38 g/l
- Volatile:acidity 0,36 g/l
- Dry Extract: 30,5 g/l
- Reducing sugars: 0,6 g/l
- pH: 3,38
"Terroir"
- Climate: Mediterranean Temperate
- Soil | Altitude: Quartzite Granític | 450 m
- Vineyards: density 3500 to 4000 plants
- Driving: Traditional (stick)
- Production: 5 ton. of grapes per hectare
Organoleptic Tasting
This wine has a complex, delicate fresh aroma. In the mouth it is velvety with good structure and elegant tannin, revealing great freshness and typicality
Paring
It goes well with red meat dishes, intense and structured. It should be served at a temperature of 16º to 18ºc.
quinta do carvalhão torto
Touriga Nacional | Tinta Roriz
Red Wine
Reserva 2010
Produced with Touriga Nacional and Tinta Roriz varieties from vineyards with an average age of 40 years. It was vinified with prolonged maceration and temperature control. From this limited production, 6660 numbered bottles were bottled.
Grapes Varieties
50% Touriga Nacional, 50% Tinta Roriz
Aging
Without wood intervention, it aged in stainless steel for 8 years
Analitic Parameters
- Alcohol content: 13% (vol.)
- Total acidity: 6,38 g/l
- Volatile acidity: 0,36 g/l
- Dry Extract: 30,5 g/l
- Reducing sugars: 0,6 g/l
- pH: 3,38
"Terroir"
- Climate: Mediterranean temperate
- Soil | Altitude: Quartzite Granitic | 450 m
- Vineyards: Density 3500 to 4000 plants
- Driving: Traditional (stick)
- Production: 5 ton. of grapes per hectare
Organoleptic tasting
This wine has a complex, delicate fresh aroma. In the mouth it is velvety with good structure and elegant tannin, revealing great freshness and typicality.
Paring
It goes well with red meat dishes, intense and structured. It should be served at a temperature of 16º to 18ºc.